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Louisiana Potato Salad


This salad is best when served warm, but also tastes great at room temperature. Try making it the day before the party; cover and refrigerate. Let stand for 1 hour at room temperature before serving.


  • 2 pounds red potatoes, cubed and cooked
  • 1 cup zesty Italian dressing
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground red pepper
  • 8 slices thick cut bacon, cut into 1-inch pieces
  • 3 green onions, chopped
  • 2 celery stalks, thinly sliced
  • 1 red or yellow pepper, chopped


  1. Mix potatoes, dressing and seasonings in a large bowl, set aside.
  2. Cook bacon in skillet on medium heat to desired crispness. Remove bacon from skillet; reserve 1 tablespoon drippings in skillet. Drain bacon on paper towels.
  3. Add onions, pepper and celery to drippings in skillet; cook and stir until crisp-tender.
  4. Add to potato mixture with crumbled bacon; mix lightly.

Yield: 6 to 8 servings

Source: Emeril Lagasse

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